Scrambled Eggs with Fresh Maine Lobster

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There are a lot of ingredients you can mix into eggs to switch up your usual egg breakfast, but we bet that lobster wasn’t one of the first ones you thought of. Fresh Maine lobster, however, is a mix-in that elevates the flavor of an egg scramble, makes it more filling, and creates the perfect brunch transition into lunchtime.

This recipe combines fresh lobster from Maine with a breakfast favorite – scrambled eggs – for a satisfying dish that you can make for the family in about 10 minutes.

Scrambled Eggs with Fresh Maine Lobster

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 people


  • 2 lbs Cooked Lobster Meat
  • 8 large Eggs
  • 2 tbsp Milk
  • 1/4 cup Chopped Chives
  • 1 tsp Tarragon
  • 1/2 tbsp Salt
  • 1/4 tbsp Pepper
  • 4 tbsp Unsalted Butter


  • Add the eggs, milk, tarragon, salt, and pepper to a medium bowl. Beat together with a whisk or a mixer on low speed until combined. Set aside.
  • Melt butter in a cast iron skillet over medium heat.
  • Add lobster, chives, and a pinch of salt, stirring occasionally until mixture is heated through, or about 3 minutes.
  • Turn the heat to low and add the eggs. Scramble them by using a spatula to occasionally pull cooked eggs from the pan until the eggs form curds. The mixture should take about 5 minutes to cook; eggs will be done when they’re somewhat firm and no longer runny.
  • Garnish with a few more chives, if desired. Serve immediately.


Want to make this recipe ahead for super quick breakfasts for the next couple of days? Both scrambled eggs and cooked lobster meat can store for about 3 days in the refrigerator, so you can always cook up a large batch of these eggs and save them for future breakfasts. Reheat in a pan or in the microwave with a tablespoon of butter and enjoy!
For more ideas of what to do with your live lobster from Maine, be sure to head to Seafood University.